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Blackened Pulled Salmon Sandwich – Healthyish Foods

Blackened Pulled Salmon Sandwich

This blackened pulled salmon sandwich is easy to make and loaded with flavor. Perfect any night of the week, these sandwiches are a fun and tasty way to switch up your weeknight meal routine.
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Ingredients

Pulled Salmon Sandwich

  • 8 ounces salmon, skin on while searing, option to remove later
  • 2 tablespoons avocado oil, for pan searing the salmon
  • 2 sandwich buns, toasted with butter
  • 1 tablespoon butter, to toast the buns

Blackening Spice

  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • teaspoon cracked black pepper
  • teaspoon salt
  • teaspoon cayenne powder

Spicy Creamy Sauce

  • ¼ cup kewpie mayonnaise, or regular mayonnaise
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha
  • 2 teaspoons maple syrup

Optional Sandwich Toppings

  • English cucumber, sliced thin
  • jalapeno, sliced thin
  • arugula , tossed with olive oil and lemon juice
  • avocado, sliced thin
  • pickled onions, make ahead of time

Equipment

  • 2 non-stick skillets one for fish, one for buns
  • 2 small mixing bowls one for blackening spice, one for spicy creamy sauce

Instructions 

  • Remove the salmon from the refrigerator and let it rest for 15 minutes at room temperature.
  • While the salmon is resting, prepare any vegetables to plan to add to the sandwich. Sliced cucumber, sliced jalapeno, pickled onions etc...set the vegetables aside.
  • Combine the spicy creamy sauce in a small mixing bowl. Set aside or cover and refrigerate it if you’re not using it for a while.
  • Combine the blackening spice in a small bowl. Set aside.

Prepare the Salmon:

  • Pat the salmon dry with a paper towel on all sides and remove any pin bones. Leave the skin on.
  • Season the salmon with the blackening spice mix.
  • Heat avocado oil in a non-stick skillet over medium high heat.
  • Once hot, add the salmon to the pan meat side down. Sear for 5-6 minutes per side, only flipping once. If the salmon is getting too dark, reduce the heat.
  • This will give you a medium – medium well temperature on the salmon. Cooking time will vary based on the thickness of your fish.
  • Remove the salmon from the pan and let it rest. Option to remove the skin. Gently flake the salmon into large pieces using a fork or spatula. The salmon will resemble pulled pork or chicken. Set aside.

Prepare the Buns:

  • Next, lightly butter the inside of your buns and toast the buns in a hot pan.
  • Once they are golden brown, remove them from the pan.

Assemble the Sandwich:

  • Add about 4 ounces of pulled salmon to each of the bottom buns.
  • Layer on the sliced cucumber, sliced jalapeno, arugula salad, pickled onions and sliced avocado.
  • Top with a drizzle of spicy creamy sauce. Add the top bun and enjoy.

Nutrition

Serving: 1g, Calories: 557kcal, Carbohydrates: 7g, Protein: 24g, Fat: 48g, Saturated Fat: 10g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 18g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 882mg, Potassium: 632mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 278IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg